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1  COOKING / Recipes and Cooking Tips / Re: light healthy breakfast? on: April 26, 2011 09:14:25 PM
Hot cooked cereals are vastly underrated, imho. I love grits, farina, cracked wheat, and steel cut oats. I usually don't eat them with butter, cream, sugar, etc. because I don't like that, but I think oats with honey, fruit, and milk would be good, or grits with a sprinkle of low-fat cheese or some turkey bacon/sausage. Troublet is right, the instant cereals, especially oats, are pretty crappy.
Speaking of cereals, one of my favorite breakfasts is bulgur wheat with a scrambled egg mixed in and a little onion and herbs - I'm not a fan of sweet stuff, either. Smiley
2  COOKING / Recipes and Cooking Tips / Re: Amazing Bubble Tea recipes? on: April 26, 2011 09:06:36 PM
I love bubble tea too! I've only ever made it myself - I live in a little town in Arkansas, so we aren't exactly overflowing with bubble tea shops. Smiley I use Boba Milk Tea powder (green tea powder with milk and sugar) and Wu Fu Yuan green tea flavored "bubbles". I get both at an Asian grocery store about a 3 hour drive away. I make the tea and the tapioca pearls, combine them and then put them in the fridge to cool. I've found that's the best way to keep them from sticking together. I have had hot bubble tea, but I don't like hot tea, so I didn't fancy it too much. Usually the bubbles and tea powders are pretty cheap, so it wouldn't hurt to just experiment and see what you like best.
3  COOKING / Recipes and Cooking Tips / Re: What's for supper? on: April 25, 2011 12:54:14 AM
For Easter dinner today, I roasted a chicken, baked a ham, and made mashed potatoes, corn casserole, black-eyed peas, okra, poke sallat, and biscuits, and had muffins with brandied cherries and lemon bars for dessert. It took forever since I made everything from scratch, but it was really quite good!
4  COOKING / Recipes and Cooking Tips / 2 Super Easy Breads with Self-Rising Flour on: April 25, 2011 12:22:24 AM
For some odd reason, I've always been against self-rising flour. I don't really know why - it just always seemed vaguely like cheating to me...  Grin
Well, I bought some a few weeks ago because my mom gave me a couple of recipes to try out. I baked both today and WOW - they came out GREAT!!

The first is for a beer bread loaf (my mom doesn't remember where either of these recipes came from - I suspect she may have made them up).
This came out amazingly good - it smells and tastes almost exactly like yeast bread, just a little more dense. The crust comes out very crisp, but I placed my loaf in a ziploc bag overnight after it had cooled completely, and it was absolutely perfect!

Super Beer Bread
3 cups self rising flour
1 12oz can of regular beer, room temperature (light probably wouldn't be too good - I used Straub)
3 tbs sugar
4 tbs butter, melted
Preheat your oven to 350〫F. Stir the flour and sugar together well and then dump the can of beer in - watch out, it'll foam up a lot! Stir it together well enough to incorporate all the beer, but it will be quite lumpy - that's good. Smiley Immediately scrape the batter into a well greased 8x4 loaf pan and pop it in the oven for about 50 minutes. The crust should be golden and rough like a drop biscuit. Take your melted butter and brush all of it over the top of the loaf and pop it back in the oven for about 10 minutes. When it's done, let the loaf cool for about 5 minutes in the pan and then remove to a rack to cool completely before slicing.
Lookie here at my bread!


I apologize in advance for this biscuit recipe. My mom just kind of explained this to me and I did it. I'm the kind of person who makes most things by just adding ingredients until it "looks right" - especially cornbread and biscuits! Grin If you have a good idea of what rolled or drop biscuit dough should be like in terms of consistency, then go for it - these are great!!

Cream Biscuits
2 cups self rising flour
heavy cream

Decide whether you want rolled or drop biscuits. Preheat your oven to 400〫F and have a greased baking sheet ready. Put your self rising flour into a bowl and add cream, a little at a time, being sure to mix quickly to get to the consistency you want and not over-mix. I used about 1 1/4 cups to make rolled biscuits and 2 or 2 1/4 cups would probably make drop biscuits. If you make rolled biscuits, scrape the dough out onto a well-floured board and pat or roll out about 3/4 inch thick. Cut with a biscuit cutter and place your biscuits onto the sheet, with sides touching. Bake roughly 15-20 minutes, or until golden brown on top. For drop biscuits, just drop by the spoonful onto the sheet and proceed.

I hope you all enjoy these, and if anyone tries them, I'd love to know what you thought of them!
5  CROCHET / Crochet: Discussion and Questions / Re: Problems with yarn types on: April 24, 2011 11:31:16 PM
I've been crocheting for over 20 years, and I still can't handle boucle or fun-fur type yarns well at all. Sad I'm crocheting a stuffed cat right now for the daughter of a pen pal in India using some old Unger Crocus that I found a a local flea market, and it's torture!! The yarn is a beautiful blend of pastels and super soft - perfect for a 3 year old, but it's a nightmare to work with. I just kind of guess where my stitches should go and so far it's turning out OK.  Grin
6  CROCHET / Crochet: Discussion and Questions / Re: Crochet Cramps on: April 24, 2011 11:26:26 PM
Alexus, I hold my hook the same way you do, and I too find my wrist moves very little. My hand always hurts in the meaty part under my thumb (Mount of Venus, I think?  Grin) because I hold my hook so tightly. I've tried to loosen up, but I just can't!
7  CROCHET / Crochet: Discussion and Questions / Re: Attaching Edgings to Hankies? on: April 24, 2011 11:21:43 PM
Ah, thank you sooo much!! That's exactly what I was needing!   Grin
8  CROCHET / Crochet: Discussion and Questions / Re: Your favorite crochet book? on: April 23, 2011 09:32:23 PM
I love this book. I always get great ideas looking at it, and maybe if I ever can figure knitting out, it'll help there, too!
9  CROCHET / Crochet: Discussion and Questions / Re: Crochet Cramps on: April 23, 2011 09:26:56 PM
I get hand cramps, too, but I've always crocheted really tightly and hold my hook in a death-grip, so I thought it was just me... Smiley
The only difference I have noticed is that my hands cramp a LOT more the smaller the hook is. I stop every 5-6 minutes for a minute and stretch my hand, but still have to quit after a couple of hours, which really puts a cramp in my style. You'd think after 24 years of crocheting, I wouldn't have that problem anymore! Cheesy
10  CROCHET / Crochet: Discussion and Questions / Attaching Edgings to Hankies? on: April 23, 2011 09:20:54 PM
I have some regular old hankies lying around and would like to add crocheted edgings to them, but I'm kind of bumfuzzled as to how to get them on...
I don't like the looks of the hankies that have the pre-made holes to crochet into and would really like to use the old ones I already have.
Do I just measure each side, crochet to fit, and sew it on? That seems like it would be hard to get the sides just right, but my little brain can't think of anything else to do. Is there an easier way that I don't know about? Please enlighten me!
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